I like to try different risottos, but this is one I keep coming back to because it is always a hit. I often throw in a splash of white wine before I start in with the broth and a splash of cream at the end. They aren't necessary, but add extra layers of flavor. I also usually toast the rice, but if you are new to making risotto this is a solid recipe. I served mine with an apple-gouda, chicken sausage.